Ginger fried jade rice with bok choy, bell pepper, and runny eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ginger fried jade rice with bok choy, bell pepper, and runny eggs

Ginger fried jade rice with bok choy, bell pepper, and runny eggs

Gluten-Free Friendly, Dairy-Free, Vegetarian, No Added Sugar, <600 Calories

2 Servings, 550 Calories/Serving

30–45 Minutes

Featuring sushi-style rice, crisp fried eggs, and colorful sautéed veggies, this irresistible dish is worth its weight in jade. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup jade rice
  • 1 organic red or other bell pepper
  • 1-inch piece organic fresh ginger
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 or 2 heads organic baby bok choy (about 6 ounces total)
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 2 eggs
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 550, Total Fat 24g (31% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 790mg (34% DV), Total Carb. 72g (26% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 10g
Contains: Eggs, Soybeans, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Spread the rice on a sheet pan to cool.
While the rice is cooking and cooling, prepare the vegetables. 


Prep the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Grate or peel and finely chop the ginger. 
  • Finely chop, press, or grate the garlic. 
  • Trim the root ends from the bok choy; cut the bok choy into 1-inch pieces. 
  • Trim the root ends from the scallions; thinly slice the scallions. 
  • Coarsely chop the cilantro; set aside one-fourth for garnish.


Cook the fried rice

In a wok or large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the bell pepper, ginger, and garlic and cook, stirring occasionally, until the pepper starts to soften, 3 to 5 minutes. Add the bok choy and cook, stirring occasionally, until just tender, 2 to 3 minutes. Add the rice and stir-fry blend and cook, stirring constantly, until the rice is heated through, 2 to 3 minutes. 

Remove from the heat and season to taste with salt. Stir in the scallions and three-fourths of the cilantro. Transfer the fried rice to individual bowls. Wipe out the pan.


Cook the eggs

In the same pan used for the fried rice, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.


Top each bowl of fried rice with an egg. Garnish with the remaining cilantro and as much sambal oelek as you like and serve. 

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Time the cooking.
  • Garnish the dish with the cilantro.